CN101411377B - Pulverized sugar and preparation technique thereof - Google Patents
Pulverized sugar and preparation technique thereof Download PDFInfo
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- CN101411377B CN101411377B CN200810219322XA CN200810219322A CN101411377B CN 101411377 B CN101411377 B CN 101411377B CN 200810219322X A CN200810219322X A CN 200810219322XA CN 200810219322 A CN200810219322 A CN 200810219322A CN 101411377 B CN101411377 B CN 101411377B
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- sugar
- mixed solution
- pulverized sugar
- pulverized
- gelatin
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Abstract
The invention discloses pulverized sugar and a preparation technology thereof. The pulverized sugar comprises powdered sugar, gelatin, sodium citrate, albumen powder, purified water, corn starch, syrup and vegetable oil. The technology for preparing the pulverized sugar provided by the invention comprises the following steps of mixing, stirring, color blending, forming and drying of various compositions. The pulverized sugar breaks through the traditional concept of candies and is manufactured into various shapes and different colors, so that the pulverized sugar not only has the delicious gustatory effect but also has the vivid and beautiful visual effect, and provides people with better enjoyment and joviality.
Description
Technical field
The present invention relates to Candy for food and preparation technology thereof.
Background technology
Present development, growth in the living standard along with society; People are also increasingly high to the requirement of food; Not only pursue the enjoyment on the mouthfeel; Also will pursue visual enjoyment, especially the celebrating atmosphere in each red-letter day more and more can be dense, the quality of the gift of presenting friends and the people's attention that also more and more receives attractive in appearance in red-letter day.Candy is the food that arrives commonly used among presenting friends in red-letter day, the reception kith and kin, still rests on the stage that changes taste and change package but candy has experienced development so of a specified duration, and the visual effect of candy itself never obtains breaking through.
Summary of the invention
Be to solve the problem that prior art exists, the invention provides a kind of not only attractive in appearance but also delicious pulverized sugar and preparation technology thereof.
The present invention is achieved in that
A kind of pulverized sugar comprises following components in part by weight:
Icing Sugar: 800～1200 gelatin: 3.5～5 natrium citricums: 0.3～0.5
Albumen powder: 0.5～2 pure water: 70～120 cornstarch: 40～55
Syrup: 40～60 vegetable oil: 3.5～5.5.
The preparation technology of said pulverized sugar comprises the steps:
With temperature is that 70～80 ℃ pure water and gelatin, natrium citricum mixes and be stirred to gelatin and dissolve, and makes mixed solution (1);
Syrup, vegetable oil are added in the mixed solution (1), stir, make mixed solution (2);
Icing Sugar, albumen powder are poured in the agitator of mixer, mixed solution (2) is added in the agitator, stir at a slow speed earlier, high-speed stirred makes mixed solution (3) to foaming then;
Cornstarch is added in the mixed solution (3), stirs, make mixed solution (4);
Food coloring is added in the mixed solution (4), modulates required color, make and add labor and materials;
The labor and materials that add that mix up color are packed in the piping bag, process required shape;
The pulverized sugar that processes is carried out drying, and baking temperature is 20～25 ℃, and humidity is 35～40%.
Said pulverized sugar can comprise following components in part by weight:
Icing Sugar: 800 gelatin: 3.5 natrium citricums: 0.5
Albumen powder: 2 pure water: 70 cornstarch: 40
Syrup: 60 vegetable oil: 3.5.
Said pulverized sugar can comprise following components in part by weight:
Icing Sugar: 1200 gelatin: 5 natrium citricums: 0.3
Albumen powder: 0.5 pure water: 120 cornstarch: 55
Syrup: 40 vegetable oil: 5.5.
The preferred following components in part by weight of said pulverized sugar:
Icing Sugar: 1000 gelatin: 4.6 natrium citricums: 0.4
Albumen powder: 1 pure water: 100 cornstarch: 50
Syrup: 50 vegetable oil: 5.
Pulverized sugar provided by the invention has been broken through the notion of candy on the traditional sense; Pulverized sugar is made into different shape, has various colors; Not only have delicious nice taste effect, but also have lively beautiful visual effects, bring better enjoyment and joyful sense to people.
The specific embodiment
Embodiment 1:
The pulverized sugar that present embodiment provides comprises following components in part by weight:
Icing Sugar: 800 gelatin: 3.5 natrium citricums: 0.5
Albumen powder: 2 pure water: 70 cornstarch: 40
Syrup: 60 vegetable oil: 3.5.
The preparation technology of the said pulverized sugar of present embodiment comprises the steps:
With temperature is that 70 ℃ pure water and gelatin, natrium citricum mixes and be stirred to gelatin and dissolve, and makes mixed solution (1);
Syrup, vegetable oil are added in the mixed solution (1), stir, make mixed solution (2);
Icing Sugar, albumen powder are poured in the agitator of mixer, mixed solution (2) is added in the agitator, stir at a slow speed earlier, high-speed stirred makes mixed solution (3) to foaming then;
Cornstarch is added in the mixed solution (3), stirs, make mixed solution (4);
Food coloring is added in the mixed solution (4), modulates required color, make and add labor and materials;
The labor and materials that add that mix up color are packed in the piping bag, process required shape;
The pulverized sugar that processes is carried out drying, and baking temperature is 20 ℃, and humidity is 35%.
Embodiment 2:
The pulverized sugar that present embodiment provides comprises following components in part by weight:
Icing Sugar: 1200 gelatin: 5 natrium citricums: 0.3
Albumen powder: 0.5 pure water: 120 cornstarch: 55
Syrup: 40 vegetable oil: 5.5.
The preparation technology of the said pulverized sugar of present embodiment comprises the steps:
With temperature is that 80 ℃ pure water and gelatin, natrium citricum mixes and be stirred to gelatin and dissolve, and makes mixed solution (1);
Syrup, vegetable oil are added in the mixed solution (1), stir, make mixed solution (2);
Icing Sugar, albumen powder are poured in the agitator of mixer, mixed solution (2) is added in the agitator, stir at a slow speed earlier, high-speed stirred makes mixed solution (3) to foaming then;
Cornstarch is added in the mixed solution (3), stirs, make mixed solution (4);
Food coloring is added in the mixed solution (4), modulates required color, make and add labor and materials;
The labor and materials that add that mix up color are packed in the piping bag, process required shape;
The pulverized sugar that processes is carried out drying, and baking temperature is 25 ℃, and humidity is 40%.
Embodiment 3:
The pulverized sugar that present embodiment provides comprises following components in part by weight:
Icing Sugar: 1000 gelatin: 4.6 natrium citricums: 0.4
Albumen powder: 1 pure water: 100 cornstarch: 50
Syrup: 50 vegetable oil: 5.
The preparation technology of the said pulverized sugar of present embodiment comprises the steps:
With temperature is that 75 ℃ pure water and gelatin, natrium citricum mixes and be stirred to gelatin and dissolve, and makes mixed solution (1);
Syrup, vegetable oil are added in the mixed solution (1), stir, make mixed solution (2);
Icing Sugar, albumen powder are poured in the agitator of mixer, mixed solution (2) is added in the agitator, stir at a slow speed earlier, high-speed stirred makes mixed solution (3) to foaming then;
Cornstarch is added in the mixed solution (3), stirs, make mixed solution (4);
Food coloring is added in the mixed solution (4), modulates required color, make and add labor and materials;
The labor and materials that add that mix up color are packed in the piping bag, process required shape;
The pulverized sugar that processes is carried out drying, and baking temperature is 23 ℃, and humidity is 38%.
Claims (4)
1. pulverized sugar, it is characterized in that: said pulverized sugar comprises following components in part by weight:
Icing Sugar: 800～1200 gelatin: 3.5～5 natrium citricums: 0.3～0.5
Albumen powder: 0.5～2 pure water: 70～120 cornstarch: 40～55
Syrup: 40～60 vegetable oil: 3.5～5.5;
The preparation technology of said pulverized sugar is: with temperature is that 70～80 ℃ pure water and gelatin, natrium citricum mixes and be stirred to gelatin and dissolve, and makes mixed solution (1);
Syrup, vegetable oil are added in the mixed solution (1), stir, make mixed solution (2);
Icing Sugar, albumen powder are poured in the agitator of mixer, mixed solution (2) is added in the agitator, stir at a slow speed earlier, high-speed stirred makes mixed solution (3) to foaming then;
Cornstarch is added in the mixed solution (3), stirs, make mixed solution (4);
Food coloring is added in the mixed solution (4), modulates required color, make and add labor and materials;
The labor and materials that add that mix up color are packed in the piping bag, process required shape;
The pulverized sugar that processes is carried out drying, and baking temperature is 20～25 ℃, and humidity is 35～40%.
2. pulverized sugar as claimed in claim 1 is characterized in that: said pulverized sugar comprises following components in part by weight:
Icing Sugar: 800 gelatin: 3.5 natrium citricums: 0.5
Albumen powder: 2 pure water: 70 cornstarch: 40
Syrup: 60 vegetable oil: 3.5.
3. pulverized sugar as claimed in claim 1 is characterized in that: said pulverized sugar comprises following components in part by weight:
Icing Sugar: 1200 gelatin: 5 natrium citricums: 0.3
Albumen powder: 0.5 pure water: 120 cornstarch: 55
Syrup: 40 vegetable oil: 5.5.
4. pulverized sugar as claimed in claim 1 is characterized in that: said pulverized sugar comprises following components in part by weight:
Icing Sugar: 1000 gelatin: 4.6 natrium citricums: 0.4
Albumen powder: 1 pure water: 100 cornstarch: 50
Syrup: 50 vegetable oil: 5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810219322XA CN101411377B (en) | 2008-11-21 | 2008-11-21 | Pulverized sugar and preparation technique thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810219322XA CN101411377B (en) | 2008-11-21 | 2008-11-21 | Pulverized sugar and preparation technique thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101411377A CN101411377A (en) | 2009-04-22 |
| CN101411377B true CN101411377B (en) | 2012-05-09 |
Family
ID=40592278
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200810219322XA Expired - Fee Related CN101411377B (en) | 2008-11-21 | 2008-11-21 | Pulverized sugar and preparation technique thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101411377B (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102940097A (en) * | 2012-11-25 | 2013-02-27 | 哈尔滨派特纳生物科技开发有限公司 | Blueberry royal icing powder |
| CN102940110A (en) * | 2012-11-25 | 2013-02-27 | 哈尔滨派特纳生物科技开发有限公司 | Grapefruit and egg white icing powder |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN2786992Y (en) * | 2005-01-10 | 2006-06-14 | 周舟 | Hard candy containing powdered sugar |
| CN2794191Y (en) * | 2005-01-10 | 2006-07-12 | 周舟 | Hard sugar with photo powder sugar |
-
2008
- 2008-11-21 CN CN200810219322XA patent/CN101411377B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN2786992Y (en) * | 2005-01-10 | 2006-06-14 | 周舟 | Hard candy containing powdered sugar |
| CN2794191Y (en) * | 2005-01-10 | 2006-07-12 | 周舟 | Hard sugar with photo powder sugar |
Non-Patent Citations (2)
| Title |
|---|
| 朱肇阳.粉糖片.《糖果制造》.轻工业出版社,1965,(第1版),第166-167页,第278-281页. * |
| 齐及等.糖果.《现代商业企业经理大全》.经济日报出版社,1993,(第1版),第855-859页. * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101411377A (en) | 2009-04-22 |
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| C14 | Grant of patent or utility model | ||
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| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20120509 Termination date: 20121121 |